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Sticky, sweet and spicy, this hot honey lamb is the ultimate Easter centrepiece. Slow cook your lamb shoulder for 6 hours until the meat is soft and tender. Shred the lamb onto whipped feta with a scattering of fresh coriander. This is a dish that's sure to impress. This tastes great with our Boulangère potatoes recipe. See method
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Cook’s tip: If you don’t have a slow-cooker, simply put the water and onions in a large, lidded casserole dish, add the shoulder and cover with the lid, then cook in the oven at 140°C/120°C fan/gas 2 for 4-5 hours, until the meat is completely tender
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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